Li Guangquan, Chen Ling, Xu Feifei, Liu Fei, Chen Maoshen, Zhong Fang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
Foods. 2024 Mar 7;13(6):820. doi: 10.3390/foods13060820.
Zongzi, made from glutinous rice, is usually thought to stay in the stomach for a long time, causing many people to shy away. In our research, Zongzi was prepared from three indica glutinous rice samples, and three japonica glutinous rice samples were digested in vitro in a human gastric simulator (HGS). It was found that digestion performance in HGS (gastric emptying) was mainly related to the hardness and stickiness of texture properties, and surprisingly, the hardness and stickiness of Zongzi were positively correlated, which contradicts past perception. Through the extraction and analysis of the coated layer on the surface of glutinous rice grains in Zongzi, the main source of its stickiness was the entanglement between the long chains of leached amylopectin molecules. The hardness was also mainly due to the high proportion of long chains in its glutinous rice starch, which made it difficult to gelatinize. Studies suggested that stickiness gradually disappeared during digestion, while hardness had a longer impact on digestive performance. The indica glutinous rice Zongzi with a higher long-chain level showed a higher resistant-starch (RS) level and slow hydrolysis in the intestinal digestion stage. Therefore, the texture and digestibility of Zongzi can be adjusted by changing the molecular structure of glutinous rice starch.
粽子由糯米制成，通常被认为会在胃里停留很长时间，这使得很多人对其敬而远之。在我们的研究中，用三种籼糯米样品和三种粳糯米样品制作了粽子，并在人体胃模拟器（HGS）中进行体外消化。研究发现，HGS中的消化性能（胃排空）主要与质地特性的硬度和黏性有关，令人惊讶的是，粽子的硬度和黏性呈正相关，这与过去的认知相矛盾。通过对粽子中糯米颗粒表面包覆层的提取和分析，其黏性的主要来源是浸出的支链淀粉分子长链之间的缠结。硬度也主要是由于其糯米淀粉中长链比例较高，使其难以糊化。研究表明，黏性在消化过程中逐渐消失，而硬度对消化性能的影响持续时间更长。长链水平较高的籼糯米粽子在肠道消化阶段显示出较高的抗性淀粉（RS）水平和缓慢水解。因此，可以通过改变糯米淀粉的分子结构来调整粽子的质地和消化率。
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